Low FODMAP Chicken Turmeric Rice recipe with carrots. A simple one-pan nutritious, anti-inflammatory dish packed full of flavor.
Chicken rice is a Portuguese traditional dish that everybody loves. It is not Spanish paella, nor Italian risotto. It’s our own national pride and joy that we often cook for picnics in a pot wrapped in a blanket and newspaper. I know it sounds weird but it actually maintains a low cooking temperature and enhances the flavors until it’s time to serve.
When I’m craving for some comfort food, I often think of this Low FODMAP Chicken Turmeric Rice recipe packed full of flavor.
The secret to this hearty recipe lies in the fact that everything is cooked in the same pan, respecting a given order.
Besides chicken and rice, we often use carrots. I’ve added chickpeas, for extra amounts of energy, antioxidants and protein. If you are following a low FODMAP diet, the recommended amount is 1/4 cup (42g).
The beautiful golden color is due to turmeric, a powerful anti-inflammatory agent for people suffering with IBS and an excellent source of both iron and manganese. It is also a good source of vitamin B6, dietary fiber, and potassium.
Other low FODMAP chicken dinner ideas
Chicken Turmeric Rice
Ingredients
- 3 tbsp olive oil OR garlic infused oil
- 4 chicken drumsticks skinless
- 1 tbsp turmeric
- 1 cup | 220 gr white rice medium-grain
- 1 large carrot finely chopped
- 1/2 cup chickpeas canned
- sea salt
Instructions
- Heat the olive oil in a large non-stick frying pan over medium–high heat.
- Toss in the chicken and turmeric and cook for 2–3 minutes, or until golden brown, turning often to ensure even color.
- Cover the chicken with water and let it cook over medium heat for approx. 20 minutes, stirring occasionally.
- Add the rice, carrot, chickpeas and cover again with water. Bring to the boil, salt to taste, then reduce the heat to low. Cover and simmer for another 15 minutes until all the water is absorbed and the rice is tender. Give everything a good stir and season to taste, if necessary.
- Remove from the heat and stand, covered, for a further 15 minutes.
Notes
how would i change the cooking time for brown rice substitution? 🙂
Hi Caroline! I would add a bit more of water (enough to cover the rice + 1 inch) and would double the cooking time (30 minutes) before resting for a further 15 minutes. 🙂
Hi, this recipe sounds great, but how much water are you supposed to use? In two steps of the directions, it calls for “covering” with water, but doesn’t specify an amount.
Hi Corey, to cook the chicken you should cover it with water and let it cook for approx. 20 minutes. When adding the cup rice, add 2 more cups of water and let cook in low heat until all water evaporates and rice is cooked. Hope this helps.